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Pancit Bam-i Recipe

Filipino noodle dish with pancit canton, sotanghon, meat, vegetables, and a savory sauce.
Course Main Course, Snack
Cuisine Filipino
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 417kcal
Author Nora Rey
Cost $12-$15

Equipment

  • Large pan or wok

Ingredients

  • 8 ounces dry pancit canton noodles
  • 5 ounces sotanghon noodles
  • 1 pound chicken thighs
  • 2 Chinese sausages sliced
  • 6 garlic cloves minced
  • 1 small onion finely chopped
  • 1 medium carrot julienned
  • 3 cups cabbage shredded
  • 3 cups hot water more as needed
  • 2 tablespoons soy sauce (I used dark soy sauce)
  • 2 tablespoons oyster sauce
  • 2 teaspoons chicken base or bouillon
  • 1 teaspoon annatto powder
  • Ground black pepper to taste
  • Neutral oil as needed

For serving (optional):

  • Scallions
  • Fried garlic or shallots
  • Crushed chicharon
  • Calamansi or lemon

Instructions

  • Soak the sotanghon in warm water until softened but not fully cooked. Drain and set aside.
  • Mix hot water, soy sauce, oyster sauce, chicken base, annatto powder, and black pepper until dissolved.
  • Season the chicken with salt and pepper, then sear until lightly browned and cooked through. Transfer to a plate and shred.
  • In the same pan, cook the Chinese sausage until lightly browned. Push it to one side of the pan.
  • Add the garlic and onion and cook until softened and fragrant.
  • Add the shredded chicken and carrots, then toss together.
  • Pour in the sauce and bring to a boil. Taste and adjust as needed, then add the pancit canton and toss as it softens.
  • Once the canton is almost tender, add the soaked sotanghon and cabbage. Toss until the noodles are cooked and the cabbage is just wilted. Add a little hot water if needed.
  • Top with scallions, fried garlic/shallots, and crushed chicharon, if using. Serve with calamansi or lemon on the side.

Notes

  • Pancit canton noodles: Dried wheat noodles with a chewy texture. Fresh lo mein also works.
  • Sotanghon noodles: Also called glass noodles. Soak first so they don’t overcook in the pan.
  • Chicken: I used chicken thighs because they stay juicy and flavorful. Chicken breast, leftover cooked chicken, pork, shrimp, or tofu also work.
  • Chinese sausage: Optional, but it adds extra flavor.
  • Vegetables: I kept it simple with carrots and cabbage, but green beans, snow peas, celery, or bok choy also work.
  • Sauce: I used dark soy sauce, oyster sauce, chicken base, and annatto powder. Add more hot water or broth if needed.
  • Crushed chicharon: Optional, but great on top for crunch and extra savory flavor.
 
Cooking Tips
  • Sear the chicken first for more flavor.
  • Don’t over-soak the sotanghon.
  • Add the canton before the sotanghon so the noodles don’t get too soft.
  • Keep extra liquid nearby and add as needed.
  • Taste and adjust as you go.
 
Storage and Reheating
  • To store: Refrigerate in an airtight container for up to 3 days.
  • To reheat: Warm in a pan with a splash of water, or microwave until heated through.

Nutrition

Calories: 417kcal | Carbohydrates: 41g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 776mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1344IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg